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Piccalilli (Green Tomato) Relish Recipe

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This recipe for Piccalilli (Green Tomato) Relish is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 cups peeled, cored green tomatoes, coarsely chopped
8 cups chopped cabbage
2 cups chopped sweet red peppers
1 cup chopped onion
½ cup salt
1 ½ cup brown sugar
2 tablespoons mustard seeds
1 tablespoon celery seed
4 ½ cups cider vinegar
1 tablespoon prepared horseradish
Directions:
Directions:
Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 3 to 4 hours. Drain the vegetables and rinse thoroughly. Press to remove free liquid.

Add sugar, spices, and horseradish to the vinegar. Simmer for 15 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.

With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately ¼-inch headspace. With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle and add more water, as needed, to be at least 1-inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.

Check for seals, the middle of the caps should have made a popping sound while cooling and will stay depressed.
Number Of Servings:
Number Of Servings:
About 7 pints

 

 

 

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